Lamb steaks make festive dinner for two

BY LINDA GASSENHEIMERMIAMI HERALD

Lamb steaks drizzled with mint pesto sauce is a perfect dish for a special weekend dinner or on any weeknight. Slices of lamb are cut from the leg to make a steak ¾ to 1-inch thick with a round bone in the center. They are sometimes displayed in the meat case, or you can ask the butcher to cut them for you. They make juicy and tender steaks.

Garlic potatoes take only minutes in the microwave. Tomato slices brighten the plate and complete the meal, which contains 505 calories per serving with 35 percent of calories from fat.

HELPFUL HINTS:

● Walnuts can be substituted for pine nuts.

● Crushed garlic is used in both recipes. Crush it at one time and divide accordingly.

● If pressed for time, omit the pesto and serve the lamb with mint jelly.

Place mint leaves, garlic, lemon juice, oil, and 1 tablespoon water in a food processor. Process until well mixed, scraping down sides once or twice. Add the pine nuts and cheese, and process to form a sauce. Spoon over lamb. Makes 2 servings.

Wash potatoes; do not peel. Cut into ½-inch pieces. Place in a microwave-safe bowl and toss with garlic and 2 tablespoons water. Cover with plastic wrap or a lid. Microwave on high for 3 minutes. Remove and stir. Return to microwave and cook on high 2 minutes. Remove and let stand 1 minute. Drizzle with olive oil and add salt and pepper to taste. Toss well. Serve sliced tomato on the side. Makes 2 servings.

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.